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Cooking Class Calendar in Avignon | La Mirande (copie)

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09 September

11 SEP

From the sea to the orchard! - Michel Meissonnier

From the sea to the orchard!: Preparing a 3-course menu: “en papillote” langoustine - pigeon cooked two ways - candied pear.

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16 SEP

Small gourmet stuffed vegetables - Jean-Jacques Prévôt

Small gourmet stuffed vegetables : Join chef Prévôt in preparing delicious stuffed vegetables inspired by the market, using seasonal fruit and vegetables.

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19 SEP

Meringues - Jeff Mouroux

Meringues will no longer have any secrets for you: we will make a fruit pavlova with Swiss meringue and a lemon/mint tart with Italian meringue. We will also make some meringue decorations and will practice handling the piping bag with French meringue.

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23 SEP

Provence and South America - Emilio Arriaga

Provence and South America: Tomatoes and raspberries gazpacho, aubergine caviar with cumin and dried black olives. Redfish fillet and pistou soup with citrus aromas. Roasted plums, yoghurt/coconut mousse and spiced shortbread.

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26 SEP

Seasonal mushrooms - Pascal Barnouin

Seasonal mushrooms: Preparing a 3-course menu featuring seasonal mushrooms cooked over a wood fire: pan-fried porcini mushrooms, sweet Cévennes onions and candied garlic - roast turbot with chanterelle mushrooms and guanciale, served with a Burgundy-style sauce - pan-fried figs, fromage frais and fig leaf syrup.

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10 October

03 OCT

Scallop - Pascal Barnouin

Scallop: Transparent scallops carpaccio. Pan-fried scallops, crushed parsley roots and velouté. Crispy tuile and Menton lemon mousse.

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09 OCT

Everyone to the market! - Jean-Claude Altmayer

Accompany chef Altmayer to Les Halles market to choose the ingredients for your lunch according to your tastes. Back at La Mirande, you will prepare a three-course menu together.

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13 OCT

Mushrooms picking - Jean-Jacques Prévôt

Mushrooms picking: Prepare mushroom recipes, savoury variations and a rustic dessert.

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14 OCT

Autumn treats - Michel Meissonnier

Autumn treats: Preparing a 3-course menu: Mediterranean bisquebouille – veal fillet mignon in puff pastry – raspberry and lime gratin.

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24 OCT

Forest walk - Alexandre Malinverno

Forest walk: Perfect egg and wild mushrooms. Venison loin and autumn vegetables. Chocolate mousse and ‘‘trompe-l’oeil’’ cep mushrooms.

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29 OCT

Welcome to the Ch'tis - Andy Chopin

Welcome to the Ch’tis: This comforting meal will begin with grey shrimp croquettes, followed by Flemish beef stew with chicory and gingerbread. To finish, a warm sugar tart.

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31 OCT

Seasonal tarts - Jeff Mouroux

Seasonal tarts: You’ll learn how to make shortbread and the special Breton shortcrust pastry for tarts, and how to line individual and large tart tins with pastry. We’ll then create tart bases with different seasonal fruit fillings and original seasonings: orange/grapefruit – apple/quince – red pear/almond.

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11 November

04 NOV

Sweet autumn - Andy Chopin

Sweet autumn: Preparing a 3-course menu: cream of mushroom soup, poached egg and Comté cheese – spring onion and chorizo risotto, seared scallops – dark chocolate lava cake.

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06 NOV

Everyone to the market - Jean-Claude Altmayer

Accompany chef Altmayer to Les Halles market to choose the ingredients for your lunch according to your tastes. Back at La Mirande, you will prepare a three-course menu together.

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07 NOV

Chocolate cocooning - Aline Géhant

Chocolate cocooning! Give yourself a chocolate moment. Make and take away your dark and milk chocolate “mendiants” studded with dried fruits and nuts, chocolate truffles, chocolate and red berries spread. After the class, indulge yourself with some ganache chocolates and a glass of champagne in the salons of La Mirande.

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08 NOV

Cook with Michelin-star Chef - Florent Pietravalle

Cook with Michelin-star Chef Florent Pietravalle: Under the chef’s supervision, you will cook a 3-course meal. After the cooking class, you will have an aperitif in the wine cellar before enjoying the lunch you have prepared in our historic kitchen, with matching wines from the Rhone Valley.

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12 NOV

From green to sea - Jean-Jacques Prévôt

From green to sea: Preparing a 3-course menu: cuttlefish pistou – scallops, Marco Polo sauce with leeks – cucumber and rhubarb tart.

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13 NOV

Reunionese escape - Andy Chopin

Reunionese escape: Folding and making different samosas, followed by the timeless rougail sausage and civet zourite. You will finish by preparing a sweet potato cake.

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14 NOV

Truffle and foie gras - Pascal Barnouin

Truffle and foie gras: Duck foie gras terrine with quince and Muscat semi-cooked. Potato millefeuille with truffles. Chocolate truffle mousse and truffle cookie.

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17 NOV

Add some pep to your winter meals - Séverine Sagnet

Add some pep to your winter meals: Parmesan tart with autumn mushrooms, porcini emulsion and powder. Red mullet stuffed with black olive and fig tapenade, red mullet juice. Craquelin choux, chocolate crémeux, spiced citre chutney.

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18 NOV

Paris-Brest - Jeff Mouroux

Paris-Brest: A great French pastry classic, during this class we will learn how to make choux pastry, a good mousseline cream and above all an excellent homemade praline.

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19 NOV

Festive traditions - Michel Meissonnier

Festive traditions: Preparing a 3-course menu: foie gras escalope – hare à la Royale and gnocchi – chocolate cream and orange madeleine.

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21 NOV

The Quentin's treats - Quentin Gentil

The Quentin's treats: Preparation of two sweet treats: Breton shortbread with tangerine and verbena panna cotta. Preparation of an "à l'assiette" dessert alongside the chef, share the tasting then take your creation home with you.

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28 NOV

Preparing the festive days - Alexandre Malinverno

Preparing the festive days: Scallop carpaccio with citrus and pisatchio vinaigrette. Veal Wellington with foie gras and chestnuts, parsnip mousseline with tonka beans. Yule log with chestnuts and caramelised pears.

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12 December

01 DEC

Festive menu - Séverine Sagnet

Festive menu: Scallops with clementine jelly, candied lemon mousse. Pigeon and foie gras rolled in spinach leaf, pigeon juice. Chocolate gavottes and warm chocolate mousse from the siphon, samphire and fleur de sel.

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02 DEC

Yule logs - Jeff Mouroux

Yule logs: Learn how to make beautiful Yule logs ahead of the Christmas holidays. The classic “Mont Blanc” Yule log, with chestnut and blackcurrant, and a tropical Yule log.

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10 DEC

Delights of yesteryear - Jean-Jacques Prévôt

“The party always starts with an invitation”: Foie gras terrine with French toast and dried figs. “En croute” river salmon, sweet and sour beetroot sauce and black rice. Norwegian omelette, nougat ice cream and Italian meringue

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12 DEC

A festive menu - Pascal Barnouin

A festive menu: Prepare for your end-of-year celebrations with a menu featuring exceptional products.

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16 DEC

Ecuador celebration! - Emilio Arriaga

Ecuador celebration!: Ballotine of semi-cooked foie gras with cocoa nibs, onion, mango and Buddha’s hand chutney. Free-range poultry stuffed with mushrooms, Swiss chard and chestnuts, mashed potatoes with olive oil and black truffle. ‘‘Tres leches’’ cake with Provençal candied fruits.

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17 DEC

Winter feast - Michel Meissonnier

Winter feast: Preparing a 3-course menu: foie gras variations – capon stuffed with chestnuts – soufflé crepe and blood orange.

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18 DEC

Jingle bells! - Andy Chopin

Jingle bells!: Cream of green lentil soup with pan-fried foie gras. Langoustine ravioli with Espelette pepper and langoustine cream from a siphon. Breton buckwheat log.

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